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Sponge cake with cherries

0
998
Kitchen European
Calorie content 237.5 kcal
Portions 8 port.
Cooking time 95 minutes
Proteins * 5 gr.
Fats * 0.4 gr.
Carbohydrates* 55.2 g
* per 100 gr. product
Sponge cake with cherries
Content

An appetizing biscuit so delicate that it melts in your mouth, airy with sour cherry, which complements the sweet taste of the cake. The biscuit is composed of a large amount of proteins, which gives it such an airy structure.

Ingredients

Cooking process

step 1 out of 8
Pour salt into the cooled protein and beat at a low mixer speed. When bubbles begin to form, add sugar and vanillin in portions. Whisk the egg whites until they are medium-high.
step 2 out of 8
Sift half the flour into the egg whites and stir slowly with a spatula.
step 3 out of 8
Then sift the rest of the flour and stir again, lifting the dough from the bottom to the top.
step 4 out of 8
Rinse fresh berries and remove seeds, frozen ones - defrost and drain the water. Grease the bottom of the mold with butter and dust with flour, turn over and shake out the excess. Place 1/3 of the dough in a baking dish and place half of the cherries evenly on top.
step 5 out of 8
Spread half of the remaining dough in a mold and spread again over the surface of the berry. Spread out the remaining dough and use a spatula to smooth the surface.
step 6 out of 8
Place the dish in a hot oven and cook at 180 degrees for 40-50 minutes. Check the readiness by piercing it with a toothpick (it must be dry).
step 7 out of 8
Remove the biscuit from the oven, turn the mold over onto a plate and leave to cool. After 20 minutes, you can remove the form. Combine the icing sugar and water in a dry bowl and stir well until thick. Heat the glaze slightly over the fire for 1 minute, stirring occasionally.
step 8 out of 8
Pour warm icing on top of the cooled biscuit and lay out the cherry and mint. Let it harden and the biscuit is ready.

Bon Appetit!

 

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